I love Thai food Even before I went on my first Thailand vacation , I frequented Thai food haunts first in London, then when I moved to New Zealand, I discovered a couple of Thai eateries in Wellington.
And then I went on my Thailand vacation. And here, in the Land of Smiles the Thai food is the real thing. You can really taste the subtle blend of spices and colors that make a Thai meal an experience in itself .
I was surprised, though, to discover how varied the the dishes are in the different areas in the ancient kingdom of Siam . There are four main areas and they have their own signature dishes . And sometimes you can find farang ( foreign ) influencesin the menu that have come together over the years and joined with the distinct Thai tastes .
For example, the North of the Kingdom evolved its own culturethat is not only unique in language and legends but also in its cuisine. Over the aeons, this part of Thailand was ruled sometimes by Myanmar (Burma), and sometimes by the ancient Kingdom of Ayuddhya that attracted adventurers and traders .
So, in the North you get the glutinous, sticky rice that is made into bite size portions with your fingers and then used to scoop up themore liquid dishes . The northern curries are less harsh on the Western palet than the ones in the other parts of the Thailand, and you can find specialities like moo ( Pork ) that is deep fried until it is crispy .
In the part of the country that borders Cambodia Thailand, in Y-san as it is popularly called, the food is spicy and not for the faint hearted. Some of the favourite dishes include the notorious papaya salad which local girls swear is the best weight loss tool available . Lap which is a spicy ground meat or Gai salad , and the flavoursome charcoal grilled chicken . Like the Thais in the North, they like their rice glutinous, and here they use it as a sweet dish as well. Sticky rice and mango is one of my favourites.
The central region of Thailand is where the the Thai dishes that you know about come from. local flavourings such as garlic, black pepper and fish sauce were over time complimented with coriander, lime and tomato. The characteristic chilli pepper , without which a Siamese banquet wouldn’t be a Thai meal, was introduced from South America . This is interesting because these peppers are now an integral part in Siamese cookery .
delicious local fruits have an important role in a Siamese menu , and often you get mango, durian, pomelo and pinapple and water melon to round off your meal .
The influence of the Malaysian peninsula can be tasted in the food of Thailands Southern provinces . As this area is also a coastal region , there is plenty of excellent freshly caught seafood available. Shellfish, fresh fish and local delicacies such as squid and octopus all have their place in a Thai meal .
The milk of the coconut is used here to enhance the flavor and cool down the spicy Thai dishes . Coconut oil is used for frying, and the flesh you eat as a condiment . There are also many places that grow cashew nuts , and the locals make a lovely dish of cashew nuts, red and green peppers, onions and chicken .
I like the almost unbelievably hot yellow curries , and also the more user friendly curry Massaman which is seasoned with cloves, cardamom and cinnamon and reminds me a little of an Indian curry. Satay which are pieces of charcoal grilled chicken, beef or pork cooked on skewers and served with a spicy, curry peanut sauce is yet another Thai food experience that has become part of International cuisine.
With such a variety and diversity of food in Thailand it’s not surprising that the Thais spend a considerable time each day eating. I wonder where they put it all…?
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